Roasted Tomato Soup

110 mins
Serves 4
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Directions

  1. 1Mix tomatoes, garlic, peppers, red onion, rosemary, thyme, olive oil, salt, and pepper in a large tray. Roast in a preheated oven at 375F/190C for 50-60 minutes, or until caramelized.
  2. 2Mix tomatoes, garlic, peppers, red onion, rosemary, thyme, olive oil, salt, and pepper in a large tray. Roast in a preheated oven at 375F/190C for 50-60 minutes, or until caramelized.
  3. 3Mix tomatoes, garlic, peppers, red onion, rosemary, thyme, olive oil, salt, and pepper in a large tray. Roast in a preheated oven at 375F/190C for 50-60 minutes, or until caramelized.
  4. 4Sauté white onion in butter in a large pot.
  5. 5Sauté white onion in butter in a large pot.
  6. 6Sauté white onion in butter in a large pot.
  7. 7Add tomato paste and mix.
  8. 8Add tomato paste and mix.
  9. 9Add tomato paste and mix.
  10. 10Add the roasted tomatoes from the tray.
  11. 11Add the roasted tomatoes from the tray.
  12. 12Add the roasted tomatoes from the tray.
  13. 13Add vegetable stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper and fresh basil.
  14. 14Add vegetable stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper and fresh basil.
  15. 15Add vegetable stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper and fresh basil.
  16. 16Simmer for 8-10 minutes.
  17. 17Simmer for 8-10 minutes.
  18. 18Simmer for 8-10 minutes.
  19. 19Remove from heat and blend everything together.
  20. 20Remove from heat and blend everything together.
  21. 21Remove from heat and blend everything together.
  22. 22Return to heat and add heavy cream. Turn off when it starts to simmer.
  23. 23Return to heat and add heavy cream. Turn off when it starts to simmer.
  24. 24Return to heat and add heavy cream. Turn off when it starts to simmer.
  25. 25Season with salt and pepper to taste.
  26. 26Season with salt and pepper to taste.
  27. 27Season with salt and pepper to taste.

Ingredients

  • 1.5 kg cherry tomatoes
  • 1.5 kg cherry tomatoes
  • 1.5 kg cherry tomatoes
  • 0 big tomatoes
  • 0 big tomatoes
  • 0 big tomatoes
  • 1 big red onions
  • 1 big red onions
  • 1 big red onions
  • 3 small snack peppers
  • 3 small snack peppers
  • 3 small snack peppers
  • 8 garlic
  • 8 garlic
  • 8 garlic
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 1 big white onion
  • 1 big white onion
  • 1 big white onion
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 2.75 Cups vegetable stock
  • 2.75 Cups vegetable stock
  • 2.75 Cups vegetable stock
  • 0 chicken stock
  • 0 chicken stock
  • 0 chicken stock
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 0 cayenne pepper or chili
  • 0 cayenne pepper or chili
  • 0 cayenne pepper or chili
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 0.5 tablespoon balsamic vinegar
  • 0.5 tablespoon balsamic vinegar
  • 0.5 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 0.5 Cup heavy cream
  • 0.5 Cup heavy cream
  • 0.5 Cup heavy cream
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 mozzarella cheese
  • 0 mozzarella cheese
  • 0 mozzarella cheese
  • 0 cheddar cheese
  • 0 cheddar cheese
  • 0 cheddar cheese

Equipment

ovenlarge trayknifecutting boardlarge potwooden spoonimmersion blender